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Beef dinner is here. A Mississippi pot roast recipe prepared in JUST 15 MINUTES; then cook it using your favorite method: SLOW COOKER or INSTANT POT. Your choice; I have both methods below!
The holidays are the perfect time for a hands-off meal, and that’s why I bring a crock pot Mississippi pot roast to the site (and a multi-cooker version too to make things faster).
It is amazing served over egg noodles or a creamy pile of mashed potatoes; also, you can pair it with steamed vegetables or cauliflower rice if you want a low-carb option.
Mississippi Pot Roast
I spent years making elaborate beef dinners on the weekends, and somehow it convinced that spending hours in the kitchen was the only way to get a meal that tasted incredible, but discovering a Mississippi roast COMPLETELY changed my mind about cooking meat.
You take five very basic pantry items, drop them in a pot, and walk away. Choosing a well-marbled chuck roast for Mississippi pot roast is the secret here; the gentle heat breaks the fat down until the beef falls apart on your fork. It is an easy method that I love to stick on during my busiest weeks. Which is exactly why it is a regular in my kitchen rotation.
What is Mississippi Pot Roast
This dish became so popular because it originally had only FIVE simple ingredients. A classic Mississippi pot roast is comfort food that starts with a beef chuck roast cooked low and slow in a slow cooker/crockpot.
The meat breaks down until it completely falls apart, giving you amazing texture and a tangy kick from the peppers.
So what is the difference between regular pot roast and Mississippi pot roast?
While a traditional pot roast relies on beef broth, fresh herbs, and root vegetables to build flavor, a Mississippi pot roast recipe takes a COMPLETELY different approach.
The original dish was created by a home cook in Ripley, Mississippi, who wanted to adapt her aunt’s roast to make it less spicy for her kids. She swapped in ranch seasoning, au jus mix, and pepperoncini peppers. That simple combination is the BIG difference. Instead of a standard beef gravy, the butter and pepper juice melt to give the meat that signature sharp tang you will not find in a regular roast.
Ingredients
- Chuck roast: It’s important to use a chuck roast because the fat melts down during a long cook, leaving the meat tender. If you cannot find a chuck cut, a beef brisket or bottom round roast will work, though they might not shred quite as easily.
- Pepperoncini peppers: People always ask if this makes the meat spicy. As I mentioned before, the original recipe was adapted to make it less spicy for the creator’s kids. Pepperoncinis give a vinegary bite instead of actual heat. You can substitute sliced banana peppers if you prefer, but I do not recommend using regular bell peppers.
- Au jus gravy mix: This dry packet is essentially a concentrated beef stock powder mixed with seasonings. It thickens the natural meat juices into a smooth gravy. If you do not have an au jus packet, a dry brown gravy mix or dry onion soup mix can work as a substitute.
- Ranch dressing mix: Make sure you grab the dry ranch seasoning packet, not the liquid salad dressing in a bottle. The dry buttermilk and herb powder melt into the butter and beef juices, acting as the primary seasoning blend for the pot roast.
Note: See the recipe card for the full list of measurements and ingredients.
The Best Cut of Meat for Pot Roast
I use beef chuck roast for this recipe. If your grocery store is completely out, a brisket or a bottom round roast are great alternatives.
Keep in mind that a leaner cut like a bottom round might not shred quite as effortlessly with a fork, but it will still soak up all the savory flavors from the peppers and gravy.
How to Make it Less Salty
One of the biggest complaints with traditional Mississippi pot roast is that the store-bought seasoning packets can make the final dish way too salty.
If you are watching your sodium, there is a really simple fix:
- Make sure you use unsalted butter instead of regular butter.
- Look for the “low sodium” or “25% less sodium” version of the au jus mix.
- Skip any extra salt when you season the raw meat before searing. The pepperoncinis and the ranch packet have plenty of salt to carry the whole dish.
How to Make Mississippi Pot Roast
I like to start with the sear. This step is optional, but it is a way to really get the best taste.
Season the roast all over with salt and pepper, then use a large skillet over high heat to let the cooking oil start to smoke. Sear the pot roast all over until it starts browning (that will take around two to three minutes).
Slow Cooker
For the slow cooker method, place the pot roast in the slow cooker. Add the diced onions, ranch dressing mix, au jus mix, peppers, juice, and butter.
Do not add any extra water or broth, as the roast makes enough of its own juice while cooking.
Cover and let it cook on low for 8 hours.
If you are adding vegetables like carrots, mushrooms, diced celery, potatoes, pumpkin, or bell peppers, drop them in during the last 2 to 3 hours of cooking time.
Instant Pot
To use the Instant Pot, combine all the ingredients inside. In this case, you must add 1 cup of beef broth.
Cook on manual high pressure for 1 hour, then let the pressure release naturally for 10 to 15 minutes.
Karina’s Tips for the Best Result
- Remove the pepperoncini stems: I pull the little green stems off the peppers before dropping them into the pot. If you leave them on, they will detach during the long cooking process, and you will end up having to catch the stems out of the beef later.
- You do not need a full stick of butter: A lot of traditional recipes call for an entire stick of butter. Because chuck roast is a naturally fatty cut, a full stick usually leaves a lot of grease on top of your gravy. I find that using just two or three tablespoons gives you all the flavor that you need without making the dish too oily.
- Take 10 minutes to sear: You can just drop the raw meat into the slow cooker if you are in a rush. But if you have an extra 10 minutes, sear the chuck roast in a hot skillet with a little oil first.
- How to thicken the gravy: Slow cookers trap moisture, so your gravy might look a bit thin when the cooking time is up. If you prefer a thicker consistency, remove the meat, turn the slow cooker to high, and stir in a tablespoon of cornstarch dissolved in a little cold water. Let it bubble for five minutes before adding the beef back in.
What to Serve With Mississippi Pot Roast
You need a good side dish to soak up all that gravy. I love serving this roast with a bowl of mac and cheese. If you want something a bit lighter, some sweet roasted carrots or a pan of crispy greens are my favorite options to keep the diet. If you end up with leftovers, you can even shred the beef and pile it onto toasted buns to make sliders.
FAQs
The five classic ingredients are a beef chuck roast, a packet of ranch dressing mix, a packet of au jus gravy mix, whole pepperoncinis, and butter.
It really comes down to your schedule. The Crockpot is perfect if you want to prep in the morning and let it cook all day. The Instant Pot is the best choice if you need dinner on the table quickly but still want that fall-apart texture. Both methods deliver the exact same flavor.
Yes. Place the seared meat and the rest of the ingredients into a heavy Dutch oven. Cover it tightly with a lid and bake at 275°F for 3 to 4 hours, or until the beef easily shreds with a fork.
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Mississippi Pot Roast Recipe
Ingredients
- 4 pound Chuck roast
- 1 Onion diced
- 1 packet Ranch dressing mix
- 1 packet Au jus gravy mix
- 8 Pepperoncini peppers
- 1/4 cup Pepperoncini juice
- 1/4 cup Butter sliced
Instructions
Sear (Optional)
- Season roast all over with salt and pepper. Heat 1-2 tablespoons of cooking oil in a large skillet over high heat until hot and just starting to smoke.
- Sear pot roast all over (about 2-3 minutes each side) until all browned.
Slow Cooker (8 hours)
- Place the roast in the slow cooker. Add diced onions, ranch dressing mix, au jus mix, peppers, juice, and butter. Cover and cook on low for 8 hours.
Instant Pot (1 hour)
- Combine all ingredients in your Instant Pot. Add 1 cup of beef broth. Cook on manual high pressure for 1 hour. Let the pressure release naturally for 10-15 minutes.
To Serve
- Shred meat with forks or tongs and serve over egg noodles, mashed potatoes or rice. Enjoy!
Video
Notes
Storage, Reheating, and Make Ahead
Store any leftover Mississippi pot roast in an airtight container in the fridge for up to 4 days. Keeping the shredded beef submerged in its own juices ensures it will not dry out when you reheat it. If you want to freeze it, let the meat and gravy cool completely before transferring it to a freezer-safe bag or container. To reheat, just thaw it overnight in the fridge and warm it on the stove or in the microwave until heated through. Happy cooking! XxNutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
